Reviews 14

14 Ratings

TheLogHomeKitchen

11/15/2013

This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin.

Deb C

11/3/2013

This is a perfect use of butternut squash from the garden. I used twice the amount of cinnamon but half the amount of ground cloves because I thought the cloves would be too aggressive for our personal tastes. It came out perfectly. The flavor and texture are wonderful.

Kristieg

9/13/2014

Even my kids loved these! I replaced the shortening with 1/3 c. applesauce and 1/3 c. canola oil. This recipe made 24 nice muffins so I did the first dozen without nuts and the second with 1/3 c. chopped walnuts. They took 30 minutes in the oven at the same temperature. Yum!